Colombia boasts hundreds of microclimates from its Caribbean coast in the north to its equatorial highlands in the south, and Palmera Supremo represents a classic fully washed profile, with balanced notes of banana bread, rich chocolate, cinnamon, and caramel. Full body and medium acidity are characteristic of clean Colombian coffees.
Palmera decaf begins with the same Colombia Core Coffee Palmera Supremo beans grown on farms in the Huila region. The coffee is decaffeinated by the local company Descafecol SA, in the town of Palmira, Valle de Cauca, using the Ethyl Acetate (EA) process. Ethyl acetate is produced by esterification between ethyl alcohol and acetic acid. The ethyl acetate used by Descafecol is produced by another local Colombian company, Sucroal SA, from sugarcane growing nearby. Sugarcane grows at lower elevations than coffee and is often planted at the base of the same mountains where coffee flourishes. Ethyl acetate and spring water are the only substances coffee comes into contact with during the decaffeination process. This process is FDA approved and the ethyl acetate produced by Sucroal is verified food grade, kosher, and halal.